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One of my favorite spicy foods is Korean Spicy Bean Sprouts!
I honestly do not know when my taste buds turned toward spicy. My belief is that that some people just have a tendency toward highly spiced foods....and my husband and I are of this tendency.
This is a good thing for our marriage! So there is generally no fighting over whether to have spicy food or not. 🙂
Korean spicy bean sprouts can be considered banchan. I almost LOVE the banchan (Korean side dishes) more than I adore the main meal itself!
What Do You Need To Make Korean Bean Sprout Side Dish?
You must know how easy and simple and quick this is to make. Few ingredients = quick prep = delish = scrumptious Korean banchan!!!
The Korean Bean Sprout side dish, or kongnamul muchim, can be spicy or not spicy. Here we concentrate on the amazing delicious spicy version! Korean chili flakes (or hot pepper powder)! You can find this at your local Korean market, or you can order it here on Amazon. Lots of garlic! Sesame oil and sesame seeds! And...plenty of Thai fish sauce which adds to the scrumptious umami flavor!!!
All the ingredients (except for the bean sprouts and the green onions) are first combined. Then after blanching the bean sprouts in boiling water for a few minutes, the bean sprouts are added to the combined ingredients, gently mixed together and then green onions are added.
And then voila! You have your delicious Korean Spicy Bean Sprout banchan!
This is super delicious served with rice! It also makes the perfect accompaniment to any Korean main dish or as a side anytime you'd like something spicy.
Other Korean Banchan Recipes
Here are some other easy Korean banchan recipes which you may like to try!
Quick and Easy Cucumber Kimchi
Wild Green Onion Kimchi (Pa Kimchi
Once you try making a couple of these you'll realize just how easy to make and delicious they are!
If you'd like to get the latest recipes and inspiration for you to expand your food comfort zone please join me by signing up here. 🙂
Cheers! Grace
Korean Spicy Bean Sprouts
Ingredients
- 1 ts salt
- 1 lb bean sprouts rinsed and any black parts and long stems discarded
- 4 cloves garlic minced
- 2 tablespoon Korean red pepper chili flakes (red pepper powder)
- 2 teaspoon sesame oil
- 2 teaspoon sesame seeds toasted
- 2 green onions sliced thinly
- 4 teaspoon fish sauce
Instructions
- Boil water in a large saucepan. Add 1 ts salt, and then add your rinsed and picked over bean sprouts. Ensure the water covers the bean sprouts. Blanch for 2 minutes, and then drain and rinse with cold water.
- Meanwhile combine the minced garlic, red pepper flakes, sesame oil, sesame seeds, and fish sauce in a large bowl.
- After rinsing the sprouts in cold water, add to the bowl which contains the above combined ingredients. Mix gently, and then add the green onions and mix again.
Eileen Tse
Simple and straightforward recipe with nice aromatics and subtle taste! Really enjoyed it 🙂
Grace
Hi Eileen! Thanks so much for your comments and for trying this out! I'm so glad you enjoyed it! Take good care!! Grace 🙂
Kimberly Golightly
Hi. Great recipe. Was wondering how to store this and how long it can be stored. Thanks!!
Grace
Hi Kimberly! Thanks so much for trying the recipe and taking the time to comment! This is best stored in an airtight container in your fridge and best eaten within a couple of days...maybe 3 days at the longest. If you have any other questions please let me know. I'm so happy that you enjoyed it! All the best to you and your family! Grace
Tori
These were delicious and scratched the itch for Korean side dishes during a time when going out isn't favorable. Thank you! 🙂
Grace
Hi Tori! You made my day! I'm so happy that you enjoyed these Korean bean sprouts! Thanks for trying the recipe and for commenting here. I do hope that you stay safe and warm where you are and take good care!! 🙂 Thank you again!!! Grace
June Barrera
What a quick way to stir up a side dish with your favorite Korean dish! My husband kept saying over and over that this was really good. I again lessened the amount of spice for my husband but still turned out great for my mom who is Korean to taste it was really impressed. She said the bean sprouts were cooked perfectly in the water, so thanks Grace for sharing the right amount of time to cook it because I had no idea!
By the way, we looked this up and it’s also keto friendly so my husband said we need to eat this more often ! He also says it’s good for inflammation snd prevents cancer so we will be making this more often! Thanks Grace for sharing your recipe!
Grace
Thanks so much for trying out this recipe! Glad that it fits in with your keto diet so that you can enjoy it. Sounds like I need to make it more often for my family as it's so healthy. :-). I'm so happy that your family liked it thank you again for taking the time to comment and rate this recipe! Grace
April Lewis
This dish brings back memories when my mom used to make it! I had made this dish with the spicy chicken bulgogi dish and was perfect together! I will be making this over and over to compliment the Korean dishes I make. So tasty, easy and inexpensive side dish to make! I gave some to my friend and she said it tasted so good with her rice! 🤣 thank you Grace for sharing this recipe! 🤗
Grace
Hi April! Thank you for trying out the bean sprouts and it means a lot that it brought back memories of when mom used to make it. I'm so happy that your friend liked it too! Here's to more Spicy Bean Sprouts in our future! Grace
Dani
Delicious! Made with 1tbsp Korean pepper powder and 1 tbsp gochujang sauce. Perfect side with rice and nori.
Grace
Hi Dani! I'm so very delighted that you liked the Spicy Bean Sprouts! Thanks for trying this out and for taking the time to comment! Hope you have the BEST New Year! Cheers! Grace